coconut-pineapple sherbet torte
From my Mamaw's recipe collection.
►
yield
10 serving(s)
prep time
25 Min
method
Refrigerate/Freeze
Ingredients For coconut-pineapple sherbet torte
-
1 pkg(10 to 12 ounces) white baking chips
-
1 cflaked coconut
-
1 ccream of coconut
-
2 ccrushed crisp oatmeal cookies (about 20)
-
1/3 cbutter, melted
-
4 cpineapple or other tropical-flavored sherbet, slightly softened if necessary
How To Make coconut-pineapple sherbet torte
-
1In a small saucepan, combine baking chips, coconut and cream of coconut; cook and stir over medium heat until chips are melted. Cool completely. Line a 9x5-in. loaf pan with plastic wrap, letting edges extend over sides. In a small bowl, mix crushed cookies and butter.
-
2To assemble, spoon 2 cups sherbet into prepared pan, spreading evenly. Sprinkle with half of the cookie mixture; press to make a firm layer. Spread with half of the coconut mixture. Repeat layers. Wrap securely and freeze overnight.
-
3Lifting with plastic wrap, unmold torte onto a serving plate. Cut torte lengthwise in half; cut each half crosswise into slices. Serve immediately.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
Comments and reviews are disabled on unpublished recipes.
ADVERTISEMENT